Gourmet Chicken Burgers with Caramelized Onion Focaccia Buns

This recipe from Kristeen Deyell of Lindsay, Ont., is one of her casual entertaining favourites. The burgers are also delicious on their own. If you are short on time, use bakery hamburger buns instead.

By Kristeen Deyell

Source: Canadian Living Magazine: November 2006; Get Grilling: Summer 2007

This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.

Preparation

In skillet, heat oil over medium heat; fry onions and garlic, stirring occasionally, until browned and most of the liquid is evaporated, about 15 minutes. Set aside.

Buns: In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in 2 cups (500 mL) of the flour, 1 tbsp (15 mL) of the oil and salt to make sticky dough.

Turn out onto lightly floured surface; knead until smooth and elastic, about 8 minutes, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Brush buns with remaining oil. Bake in centre of 400°F (200°C) oven until buns sound hollow when tapped on bottom, about 25 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 24 hours.)

In food processor, pulse 1 of the buns to make coarse crumbs. Set aside.

In food processor in 2 batches, pulse chicken until coarsely ground. Transfer to large bowl. Mix in crumbs, red pepper, remaining caramelized onion mixture, basil, salt and pepper. Shape into six 1-inch (2.5 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month.)

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 185°F (85°C), about 20 minutes. Top each burger with basil leaf and cheese slice. Grill, covered, until cheese is melted, about 2 minutes. Sandwich each patty in bun.